Strawberry-Rhubarb Crêpes


Rinse the fruit and the basil.

Peel and finely dice the rhubarb.

Cut each strawberry into 4 pieces.

Finely chop the basil.

Place the rhubarb and sugar into a skillet, cover and cook for about 20 min. Add the strawberries and continue cooking for another 5 min.

Remove from heat, add the basil, then let cool.

Spread some the cooled compote over each crêpe. Fold the crêpe in half, then in half again.

Chef’s tip

As a variation, replace the basil with mint or lemon thyme.